# Chicken Chow Mein

A cheap and easy recipe for chicken chow mein that is packed with flavor.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 2.5 tablespoons soy sauce
- 38 grams soy sauce
- 1.5 tablespoons rice vinegar
- 22 grams rice vinegar
- 2 tablespoons hoisin sauce
- 40 grams hoisin sauce
- 1 teaspoon toasted sesame oil
- 4 grams toasted sesame oil
- 2 teaspoons corn starch
- 5 grams corn starch
- 3 tablespoons vegetable oil
- 42 grams vegetable oil
- 14 ounces fresh chow mein or stir fry noodles
- 400 grams fresh chow mein or stir fry noodles
- 12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
- 340 grams boneless, skinless chicken thighs cut into 1/2 inch cubes
- 7 cloves finely chopped garlic
- 1 whole julienned carrot
- 2 ribs finely diced celery
- 2 green onions cut into 1 inch segments
- 3.5 cups thinly sliced Napa cabbage
- 315 grams thinly sliced Napa cabbage
- 1 cup bean sprouts
- 85 grams bean sprouts
- 2 tablespoons water
- 30 grams water
- to taste additional soy sauce
- optional chili oil
- optional fried egg

## Instructions

1. In a small bowl, combine 2 1/2 tablespoons (38 grams) of soy sauce, 1 1/2 tablespoons (22 grams) of rice vinegar, 2 tablespoons (40 grams) of hoisin sauce, and 1 teaspoon (4 grams) of toasted sesame oil.
2. Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
3. If using a wok, season it by adding just enough vegetable oil to make a puddle, heating it over medium-high heat while swirling to coat the edges until it smokes, then discarding the oil and wiping the pan with a paper towel.
4. Bring a large pot of water to a boil over medium-high heat.
5. Add 14 ounces (400 grams) of fresh chow mein or stir fry noodles and boil for 10 to 20 seconds or according to package directions.
6. Immediately drain and rinse the noodles with cold water until completely cool to stop the cooking process.
7. Add 3 tablespoons (42 grams) of vegetable oil to the wok and heat over medium-high heat until very hot.
8. Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
9. Cook the chicken until every piece is cooked through and has nice color, which will take a few minutes.
10. While the chicken is cooking, finely chop 7 cloves of garlic and place them in a pinch bowl.
11. Pre-prep other vegetables: julienne 1 whole carrot, finely dice 2 ribs of celery, cut 2 green onions into 1-inch segments, and thinly slice 3 1/2 cups (315 grams) of Napa cabbage.
12. Remove the cooked chicken from the wok.
13. Add green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
14. Add 3/4 of the finely chopped garlic and stir-fry until the garlic turns a toasted golden brown.
15. Add celery and carrots and stir-fry for 2 minutes or until softened.
16. Add cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a little char.
17. Turn the heat to medium-high, add the chicken back, and stir-fry until the chicken is hot again, about 30 seconds.
18. Add 1 cup (85 grams) of bean sprouts.
19. Add the noodles and stir-fry for about 45 seconds.
20. Add all of the prepared chow mein sauce and stir-fry and toss until completely coated.
21. Add 2 tablespoons (30 grams) of water, then stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
22. Cut the heat and finish by tossing with the remaining raw garlic until thoroughly combined.
23. Add additional soy sauce to taste if needed.
24. Serve in the pan itself with some green onion on top, or dish it up per person individually with green onion.

## Equipment

- small bowl
- whisk
- wok
- paper towel
- large pot
- pinch bowl
- pan

## Tips

- Season your wok before use by adding vegetable oil, heating it until it smokes, then discarding the oil and wiping the pan.
- Sear chicken in two batches to avoid overcrowding the pan.
- The raw garlic technique at the end perfumes the dish with a spicy, garlicky kick.
- You can serve in the pan or dish individually, garnished with green onion.
- Optionally, add chili oil or a fried egg.

## Source

- Original video: https://www.facebook.com/share/v/1MrxdxUDLr/
- Recipe page: https://www.cliprecipe.com/recipe/cd7e2227-5d7a-47ae-bb7a-56956e31b7eb
- Extracted: 2026-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt